Hey everyone! Well, I hope your Tuesday was good. After work I met my friends Melissa and Jackie at Starbucks for a quick coffee before class. I had a grande skinny vanilla latte. No picture, sorry, you guys know what that looks like anyhow, right? It was good to just chat and catch up with them. Being around good friends right now is so helpful.
Class was good, I like this class it is pretty interesting. I have to say I do enjoy both of my classes this semester. After class I worked at my part-time job and got A LOT accomplished. Great feeling. Let’s hope I will feel the same way about my full-time job tomorrow.
Dinner tonight was awesome! I made some butternut squash and carrot soup. It was yummy and SUPER EASY!!!! The most complicated part of the whole thing is peeling the squash with your knife, no lie. Here is the step by step for you guys:
First you need to start off with a can of veggie broth, I use the Whole Foods 365 brand, but you can use whatever you like.
Open the can and pour it in a large pot. Next add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. Don’t worry about cutting the onion too small- this soup goes into the food processor at the end anyways.
Put it over high heat. Next, add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up.
Cook over high heat, stirring, until the squash is soft. Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds.
Add salt and pepper to taste and serve!
It makes about 3 cups depending on the size of your squash.
Here is dinner:
In addition to about 1.5 cups of soup, I had a side salad with spring mix, tomatoes, peppers, cucumbers, and 1/2 a small grilled chicken breast (the other half is in Adam’s lunch for tomorrow) with some vinegar.
Dinner was so fantastic! This soup is out of this world, and it freezes well too. I think a double batch is in order soon so I can freeze some. My meal was almost entirely made of veggies!!! We know how this girl feels about her veggies, I was a happy lady!
Well, I am tired for sure. Have a good night, see you guys tomorrow.
Hope things are looking up Ali. I’m thinking of you
Thanks, Jess! Unfortunately, I won’t real know how bad things are for a few weeks. Ugh! I appreciate your thoughts and support.
Hope the wedding plans are coming along! Had to respond to this because butternut squash soup is my absolute favorite- I will be making this! We should do another reunion soon!
Thanks, Katie! They are rolling along. I saw s few pictures from your wedding, you looked beautiful and I loved the colors!
Oh if you love B-nut squash you will totally love this, it is so good, and easy to make. Enjoy! Let’s work on another reunion soon for sure!
How much Garlic do you use. I know you said you use the minced jar kind, but what is the measurement.
I tend to use free cloves that I crush, chop, and mince myself so I would love to find out an equivalent for the receipt.
Thanks,
Dan
Hi Dan:
I am bad and never really follow recipes. So, to guess, I would say I used about two teaspoons of minced garlic. I need a lesson from you on mincing next time you are over. This soup is great, you guys will really love it!!!!
Hey Ali,
2 teaspoons really isn’t that much, maybe about a couple of cloves if that (in my guess-timate. If you ask Ibelis, she’ll tell you that I use too much, but I’m of the mind set of I use just enough because I love the smell when you are cooking as well as the taste (which isn’t overpowering if you taste my sauce)….besides, she is just senitive to it!
Anywho, next time you guys come over I’ll wait to cook until you are here and show you some things and vise versa…..bring some healthy stuff I don’t really use!!!……yet….
Dan